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TURKEY CACCIATORRE
A twist on an Italian classic |
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1 pound boneless turkey breast, cut into 1/4 inch diagonal slices, or 1 pound turkey cutlets
Salt and pepper
1/4 cup all-purpose flour
2 tablespoon olive oil
1 teaspoon minced garlic
1/2 cup Marsala
1 cup drained canned sliced mushrooms
1/2 cup drained canned diced tomatoes
1/2 cup canned reduced-sodium chicken broth
2 teaspoon unsalted butter
1 tablespoon chopped fresh parsley
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Preparation Time: Approximately 10 minutes
Cook Time: Approximately 15 minutes
Season the turkey slices on both sides with the salt and pepper and dredge in flour, shaking off excess. Heat the oil in a non-stick skillet and brown the turkey on both sides. Transfer the turkey to a plate to keep warm. Add the garlic to the pan and sauté until fragrant. Add the Marsala, heat to boiling, and add the mushrooms, tomatoes and the chicken broth; bring to a boil, and simmer, until the sauce thickens slightly. Whisk in the butter and the parsley, adjust the seasonings, and spoon the sauce over the turkey slices. Adapted from “Get with the Program! Guide to Good Eating!” by Bob Greene. Copyright 2003 by Bob Greene. Published by Simon & Schuster, Inc., N.Y. Reprinted by permission.
Nutritional Information Per Serving: 245 calories; 10 g fat; 80 mg cholesterol; 476 mg sodium; 10 g carbohydrate; 2 g fiber; 29 g protein
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Preparation Time: 25 |
Serves: 4 |
| Recipe Origin: United States |
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Submitted by: |
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Canned Food Fan
United States |
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| This recipe has been viewed 1917 times. |
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